Vegetable Pot Pie

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Where’s the meat???? Well, you don’t need any for this recipe. Vegetable Pot Pie is healthy for people and animals. If you must have meat, add some chunks of cooked chicken. But honestly folks, you don’t need it. Lots of veggies in a warm thick sauce nestled between two pie crusts, making the house smell so good and driving away that cold weather outside.

You can add other veggies of course, but this recipe has classic pot pie veggies and what’s so good about it, you can use frozen bagged vegetable mixtures to save time and effort. And if you are really driven for time and want to simplify it even more, add the equivalent liquid amount of cream of mushroom or celery soup. Not as good and considering how easy it is to make a roux and add liquid, it would be a shame to take the canned soup shortcut.

If you have to cross over from vegan, a good extra touch is about 5 minutes before pulling from the oven, sprinkle a nice amount of grated parmesan or cheddar cheese on the top crust and allow to melt. Serve this with a hearty appetite. Get warm and comfy on the inside and smiley on the outside. Yowzer y’all, it’s good.

Vegetable Pot Pie
1 cup thinly sliced carrots*
1 cup frozen green peas*
1 cup small diced potatoes*
1/2 cup thinly sliced celery*
1/2 cup finely chopped onion* OR
*4 cups of comparable frozen vegetables
1/2 cup butter substitute, or heart smart type margarine
1/3 cup unbleached, all-purpose flour
1/2 teaspoon seasoned salt
Freshly ground black pepper – a few good grinds
good pinch of celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth (I use the water I cooked the vegetables in)
2/3 cup almond milk (unsweetened, unflavored)
Two 9-inch unbaked pie crusts, lard free (I use ready made from the dairy case, room temperature and dusted with a little flour when rolling out)

Directions
Preheat the oven to  400 F. Line a baking sheet with foil to place the pie on before cooking; it will keep any filling from dripping into the oven and burning. In a medium saucepan, combine the vegetables. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside. In a large skillet over medium heat, cook the onions in the butter substitute until they are soft, about 5 minutes. Stir in the flour, seasoned salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the raw flour taste out. Slowly stir in the broth until smooth and then add the almond milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables. Roll out one of the unbaked crusts to a 13-inch diameter and place in a 9-inch deep-dish pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 40 minutes. If the top of the pie becomes too dark, loosely cover with foil and continue cooking. Cool for 10 minutes before serving

14 Comments (+add yours?)

  1. Ema Jones
    Sep 18, 2014 @ 22:36:29

    Can I add some Mediterranean herbs in here? Plz suggest…

    Reply

  2. humptydumptymuralmagic
    Sep 18, 2014 @ 23:27:32

    Ohhh I cannot wait to try this recipe. My mouth is watering. I will let you know the response from my four taste testers. They keep asking for the juice you posted, so I imagine this recipe will be the same way.

    Reply

    • kanzensakura
      Sep 18, 2014 @ 23:30:40

      That makes me so very happy! I love it when folks enjoy something I post. Sometimes, I put the filling in a casserole dish and put drop biscuits on top for a change. if you aren’t vegan, add some cheese to the biscuit mix. Let me know if they like this. use veggies you know they like. If this selection is fine, then use it. but leave out carrots, or peas, or whatever. Or add something they like, like green beans, zuchinni….Gee. this just makes me smile so hugely. thank you very much. Date: Fri, 19 Sep 2014 03:27:34 +0000 To: thspencer51@hotmail.com

      Reply

  3. wholeproduction
    Sep 19, 2014 @ 01:20:44

    Reblogged this on WHOLE and commented:
    Yum!

    Reply

  4. Let's CUT the Crap!
    Sep 19, 2014 @ 09:43:25

    A nice change. I haven’t made pot pies in a couple of years, at least. Great timing, your posting of this, Kanzen. I will put this in my recipe file. 🙂

    Reply

  5. Maurice A. Barry
    Sep 20, 2014 @ 15:49:22

    The older I get the more I appreciate decent recipes that don’t rely on meat. Nice one.

    Reply

    • kanzensakura
      Sep 20, 2014 @ 16:14:22

      Thank you! I hope you make and enjoy. Sometimes I like to, in summer when there is a bounty, use freshly cut corn, yellow and zucchini squashes, onion, little chopped new potatoes, celery. It’s a very forgiving recipe. Date: Sat, 20 Sep 2014 19:49:23 +0000 To: thspencer51@hotmail.com

      Reply

  6. Bernice
    Sep 28, 2014 @ 21:53:24

    Looks wonderful! And perfect timing as we are in fall!

    Reply

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